Serve this fat-free cheesecake during the holiday season. The top will crack when cooking, so plan on serving with a dollop of fat-free whipped topping to hide the cracks. This recipe is for a 9″ pie pan.

Preheat oven to 325 degrees. In a large bowl, combine cream cheese, pumpkin, sugar, and vanilla. Using an electric mixer, beat at high speed until blended. On low speed, beat in egg substitute and spices. Increase speed to high, and continue to beat until well blended.

Spray a 9″ pie pan with nonstick cooking spray. Add cornflake crumbs (optional) to the pan and shake lightly to coat bottom and sides with crumbs. Pour in cream cheese mixture. Bake for 45 minutes or until center is set but not firm. Cool on wire rack.

This dessert should be stored in the refrigerator for several hours before serving. Top with optional whipped topping when serving.

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